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1 Prepare The Crust. Roll Out Half Of The Dough To 1/8-Inch-Thick Circle On A Lightly Floured Work Surface, About 13 Inches In Diameter. Fit The Dough Over A 9-Inch Pie Pan, And Trim The Edges To A 1/2 Inch Over The Edge All Around The Pan. Put Into The Refrigerator To Chill For About 30 Minutes. 2 Gently Mix The Blueberries, Sugar, Flour, Cinnamon, Lemon Zest, And Lemon Juice In A Large Bowl. Transfer Them To The Chilled Bottom Crust Of The Pie Pan. Dot With Butter Pieces. Roll Out Remaining Dough To The Same Size And Thickness As The First. Place On Top Of The Berry Filling. Tuck The Top Dough Over And Under The Edge Of The Bottom Dough, And Crimp The Edges With Your Fingers. Transfer The Pie To The Refrigerator To Chill Until The Dough Is Firm, About 30 Minutes. Heat Oven To 425
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